From: SOFI – Broma Bakery
Makes 24 Cookies
Ingredients:
- ½ cup unsalted butter (1 stick)
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temp
- 2 teaspoons (t) vanilla extract
- ½ teaspoon (t) red food coloring (I used gel)
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 ½ teaspoons (t) baking powder
Coating:
- ½ cup granulated sugar
- ½ cup powdered sugar
Directions:
- Preheat oven to 350 degrees and line your baking sheet with parchment paper.
- Cream butter (1 stick), brown sugar (3/4c), and sugar (1/2c) in a large bowl until it’s all combined. Scape your bowl down, mix again if needed. Add your eggs (2) 1 at a time to the bowl and mix well after each. Add your vanilla (2t) and food coloring (½t). Mix until it’s all the same color.
- While your wet ingredients are mixing, combine your dry ingredients and stir. Flour (2c), Cocoa (1/3c), Baking powder (1 1/2t). Add your dry ingredients into your wet ingredients. Make sure to go slowly so your dry ingredients don’t “poof” out of the bowl when you start mixing.
- Add granulated sugar to one bowl and powdered sugar to another bowl. Use a cookie scoop to get a Tablespoon (T) sized ball of dough. Roll it between your hands until it’s round. Drop into the bowl of granulated sugar and coat it. Once it’s coated, drop it into the bowl of powdered sugar. Put it on your lined cookie sheet. Place about 1 inch apart.
- Bake for 9 minutes. Once it’s done, take it out and let it rest on the cookie sheet. It will continue to bake on the counter. Once it’s cool enough to pick up without the bottom falling apart, it’s good to be taken off your cookie sheet.
- Enjoy a warm cookie with a cold glass of milk.
Take a picture of your creation and share it with me!
Anabelle's Bakery 
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